About The Recipe

This rice pudding is thick, creamy, and not too sweet. It’s made with whole milk – and I don’t recommend skimping by using 2 percent or skim.

This Norwegian rice pudding is best topped with melted butter and cinnamon. You can also add berries, raisins or nuts on top.

I like to eat this as a hearty snack, preferably in the winter. But you can eat it however you want: for dessert, breakfast or dinner.

How Do They Eat It In Norway?

I consulted a Norwegian friend who told me that risgrøt is traditionally eaten for dinner. Many Norwegians eat it as an early dinner, if they’re having another meal much later in the evening.

A lot of people eat risgrøt on Christmas Eve to hold them over until a late Christmas Eve dinner.

If there is any rice pudding leftover, Norwegians often make riskrem, the dessert version of risgrøt. To make riskrem, mix the rice pudding with whipped cream and serve it with a berry sauce (raspberry or strawberry). Voila!

Norwegian Rice Porridge (Risgrøt)

My family adds raisins to this rice pudding, but they're not my favorite so I left them out.

This recipe is a little bit sweeter than the traditional. Feel free to reduce the amount of sugar.

Ingredients

1 1/2 cups medium grain rice

3 cups water

5 cups whole milk

1/3 cup white granulated sugar

1 teaspoon clear vanilla extract

Pinch of salt

Cinnamon, for topping

Butter, for topping

Instructions

Bring water and rice to a simmer over medium-high heat. Cook for about 10 minutes, stirring, until most of the water is absorbed into the rice.

Turn heat down to medium. Start adding milk to the rice, one cup at a time. After each cup is added, stir the rice and cook for 5 minutes or so, until most of the milk is absorbed into the rice. Continue with this process until all the milk is added. The rice is cooked low and slow - the whole process can take up to an hour. Once all the milk is added, stir in the sugar, vanilla extract, and salt.

Serve rice warm with butter and cinnamon on top. The rice can also be served cold, with melted butter on top.

Did you make this recipe?

We’d love to see it!

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You mentioned serving this for special occasions. My Norwegian grandmother served this every Sunday for breakfast! (As a preschooler, I apparently called it “Rice all over the plate.” I’m guessing it was served to me on a plate to cool it down faster for me.)
I’ve been trying for ages to recreate the dish I remember, but she never wrote any recipes down. Her risgrøt passed away with her. Even her daughter (my aunt) had no idea how to make it!
It looks like you use a lot more milk than I’ve used before, and you don’t use any cream. I’m going to try this out and see if that’s what I’ve been doing wrong.

Hi! Your recipes are just like the ones my grandma used to make and I’m so glad as I only have a few still. Now I’ll be able to make them just like she did! I even have the old Krumkake iron to make those on, too! Thanks for preserving these recipes for another generation to enjoy!

My Bestemor (grandmother) made this all the time. My mom never could. It took me 23 years to try to figure it out. I’m proud to say I did it!!!
We don’t use water. We use milk to boil the rice. Then add canned milk. For each cup of rice add 1 cup of milk, 1 can of canned milk.
Then cook until this not soupy( thick) then add vanilla. We don’t use salt. Serve with butter, cinnamon and sugar
SLOW cooking and constantly stirring
Definitely a winter meal.

Thanks for the recipe. I’ll make it today! In our community, we add eggs and bake it in a water bath. This creates a custard on top of the pudding, which we love. But I’m thrilled at the opportunity to try your recipe.